Instructions: Slice the rabbit or veal tenderloin into 8 pieces and pound into scallops. Combine the flour and cheese and dredge the scallops in the mixture. Heat the olive oil and butter in a skillet and saute the scallops to a golden brown on both sides. In another pan, in a little olive oil, saute the sliced artichoke bottoms, sun dried tomatoes, sliced pitted greek olives, chopped garlic, and rosemary. Remove the pan from the heat and pour in 3/8 cup white wine and 2tbsps balsamic vinegar. Return to the heat and reduce by half. Whisk in 4tbsps unsalted butter, season with pepper, and finish with lemon juice.

Serve 2 scallops per person with the sauce poured over, accompanied by pasta and salad or grilled vegetables.

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